Method
- Honey syrup: Stir equal parts honey + hot water until fully dissolved.
- Prep: Warm your glass. Pull a double espresso (2 oz / 60 ml).
- Milk: Steam milk to ~140–150°F (60–65°C). Stir in honey syrup.
- Float: Add a scoop of vanilla gelato to the warmed glass.
- Finish: Pour the honey-latte over the scoop. Dust cinnamon; add a stick. Serve immediately.
Dust cinnamon last so the crema stays glossy. A tiny pinch of salt can round bitterness and boost sweetness.
Tips
- Chocolate-forward espresso blends pair beautifully with honey & spice.
- For extra aroma, express an orange peel over the crema.
- If using oat milk, choose a barista formulation for better texture.
Variations
- Chai Twist: swap 1–2 oz of milk for strong chai concentrate.
- Almond Cookie: 2–3 drops almond extract; top with biscotti crumble.
- Extra Cozy: finish with fresh-grated nutmeg + a honey zigzag.
Make Ahead
Honey syrup keeps 2 weeks refrigerated. Warm before stirring into hot milk.